Marinated Zucchini and Summer Squash --- from foodnetwork.com

Ingredients

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Zucchini Pancakes

2 cups finely shredded fresh zucchini (, 2 - 8-inch zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
4 teaspoons baking powder
1/4 cup melted butter (, for rub)

Directions:

1. Wash and shred zucchini on a fine shredder (DO NOT PEEL).

2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.

3. Add flour, sugar, salt and olive oil and stir well to blend.

4. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  

5.  Preheat griddle to 425- 450°F. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary. Rub grill or frying pan with oil before cooking each batch of pancakes.

6. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).

7. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.

8. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
  

Serve with your choice of jams or syrups.  Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.  These pancakes are delicious for breakfast, brunch or just as a snack anytime.

Quinoa with Roasted Vegetables -- from Taste of Home

• 3 medium carrots
• 2 small zucchini
• 2 medium sweet red peppers, chopped
• 1 medium sweet onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 cups reduced-sodium chicken broth
• 1 cup quinoa, rinsed
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1/2 cup crumbled feta cheese
• Lemon wedges

Directions

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
• Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
• Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. 

Yield: 6-8 side dish servings.

Garden Vegetable Pasta Salad from Taste of Home

This pasta salad is delicious!  We don't like olives so I omitted that and I also use less of the feta and dresssing.

• 1 pound fusilli or pasta of your choice
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• 1-1/2 cups (6 ounces) crumbled feta cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 tablespoons minced fresh parsley

• PARMESAN VINAIGRETTE:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
• Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
• Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. 

• Yield: 26 servings (3/4 cup each).

Zucchini Sauce

Submitted by Joan

1/4 pound pancetta, cut into small dice

2 Tblspns olive oil

4 zucchini (about 1.5 pounds) peeled, halved lengthwise, and sliced into 1/4 inch half moons

4 cloves of garlic minced

1/4 tsp red pepper flakes

1/2 Cup white wine

1 Cup low-sodium chicken stock

4 Tbs unsalted butter

2 Tbs chopped parsley

1 lb pasta (penne, rigatoni, etc.)

1 Cup grated parmesan

Cook pancetta in large skillet until crisp. Transfer pancetta to paper towels.

Add oil to skillet and heat. Add zucchini and cook until just tender. Stir in garlic and red pepper flakes, cook until fragrant. Add wine and cook until liquid has almost evaporated. Add broth and cook until slightly thickened (about 3 minutes). Puree mixture in blender with butter and parsley until smooth. Season with salt and pepper.

Meanwhile cook pasta, drain and return to pot. Stir in zucchini sauce and 1/2 cup cheese. To serve,sprinkle top with remaining cheese and pancetta.

This is the exact recipe. We use more garlic and more parsley. It is amazingly creamy.

Layered Eggplant, Zucchini, and Tomato Casserole from Food and Wine

Ingredients

• 1. 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  2. 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
  3. 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  4. Salt and freshly ground pepper
  5. 1 large shallot, minced
  6. 1 pound plum tomatoes, cut into 1/2-inch dice
  7. 3 ounces feta cheese, crumbled (3/4 cup)
  8. 1/4 cup chopped basil
  9. 1/3 cup panko or coarse dry bread crumbs

Directions

1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Baked Penne with Roasted Vegetables slightly adapted from Giada

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
  
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided (you can get away with less)
  
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound whole wheat penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
  
• 1/2 cup grated smoked mozzarella (optional)
  
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Zucchini Potato Bake from Allrecipes.com

Ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into slices or smaller chunks
• 1 medium red bell pepper, seeded and chopped (try using leeks or onions when red peppers aren't in season yet)
  
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs
• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake about 40minutes in the preheated oven, stirring occasionally, until potatoes are tender and lightly brow

Zucannoes (stuffed zucchini) - Moosewood Cookbook

1 hour 20 min prep
SERVES 4 -6

Ingredients:
4 medium zucchini or 1 large zucchini
1-2 tablespoon olive oil
1 1/2 cups minced onions
1 teaspoon salt
1/2 lb mushroom, minced (or more)
6 cloves garlic, minced
1 1/2 cups cooked rice, any kind
1 1/2 cups minced almonds or pecans, or sunflower seeds, lightly toasted
3 tablespoons fresh lemon juice or tamari
Black pepper
Cayenne
3-5 pinches of freshly picked herbs (any combination of parsley, basil, dill, thyme, savory, marjoram, sage, etc.)
1 cup packed cheddar cheese or Swiss cheese, grated
3-5 tablespoons grated Parmesan cheese

Directions:
1. Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with a 1/4 inch shell.
2. Mince the insides and set everything aside.
3. Heat the olive oil in a medium sized skillet, add the onion and salt and sauté over medium heat until soft (5-8 minutes).
4. Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
5. Stir in the garlic, Remove from heat.
6. Stir in the rice, nuts, and lemon juice.
7. Season to taste with black pepper, cayenne, and herbs of your choice.
8. Preheat oven to 350.
9. Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

Carrot Zucchini Yogurt Muffins -- adapted from allrecipes.com

Ingredients:
2 cups whole wheat pastry flour or half whole wheat, half all-purpose
1 cup oat flour (grind up oats in food processor)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/3 cup sugar (we don't add...)
1/2 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans or walnuts (optional)

Directions:

1) Preheat oven to 400 degrees F. Lightly grease 24 muffin cups.

2) In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans or walnuts. Scoop into the prepared muffin cups.

3) Bake 15 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Stuffed Zucchini

3 large or 6 small round zucchini (or use regular shaped zucchini)
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. lean ground beef
1 tsp natural seasoning salt (such as m-salt, or spike brand)
1-2 tsp. chopped garlic
1/2 tsp. ground fennel seed
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high.

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Spike Seasoning and ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

Add cooked brown rice, chopped basil, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Variations:
Use turkey Italian Sausage instead of ground beef.
Use thin tomato sauce instead of the chicken stock.
Use sage or parsley instead of the basil. (use a bit less.)
Use sauteed mushrooms instead of or in addition to the red pepper.

Zucchini Chocolate Chip Cookies - Animal, Vegetable, Miracle

(Makes about two dozen)

1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes